..afternoon tea
..hors d'oeurvres













From: Colby House Bed & Breakfast

Baked Florentine Omelet

8 Large Eggs, beaten
1 cup Ricotta cheese
1/2 cup Milk
1 cup Mozzarella cheese,grated
1/2 cup thinly sliced Scallions
1/2 tsp dried Basil or 5-6 fresh leaves, chopped
2 sprigs fresh Oregano
1/4 tsp ground Black Pepper
1 10 Oz. package frozen, chopped Spinach, thawed and very well drained
1 cup coarsely chopped Plum Tomatoes, seeded
1/4 tsp Salt

Preheat oven to 325 degrees. In a large mixing bowl, combine eggs and Ricotta; beat just until combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions. Spread evenly in a greased 3-quart rectangular baking dish. Top with mozzarella. Bake for 30 to 35 minutes or until a knife inserted in center comes clean. Let stand 10 minutes before serving. Makes 6 servings.